Sandwich Croque Recipe

Name: The Sparrow Bakery Northwests SANDWICH CROQUE Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices thick-sliced white sandwich bread; 4 tbs unsalted butter, softened; 8 slices thinly sliced ham (preferably Parisian or Black Forest); 2 cups Gruyère cheese, grated; 2 tsp Dijon mustard; 3 tbs unsalted butter; 3 tbs all-purpose flour; 1.5 cups whole milk; 1 tsp freshly grated nutmeg; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 cups extra Gruyère for topping, grated; 3 tbs granulated sugar; 1 piece whole vanilla bean (or 1 tsp vanilla extract if unavailable)

Inspired by The Sparrow Bakery Northwest

Time35m

Serves4

with FRESH of vanilla sugar.

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Ingredients

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Sandwich

8 slices thick-sliced white sandwich bread

4 tbs unsalted butter, softened

8 slices thinly sliced ham (preferably Parisian or Black Forest)

2 cups Gruyère cheese, grated

2 tsp Dijon mustard

Béchamel (cream sauce)

3 tbs Unsalted butter

3 tbs 00 bread flour

1 1/2 cups whole milk

1 tsp freshly grated nutmeg

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 cups extra Gruyère for topping, grated

Finishing - Fresh vanilla sugar

3 tbs granulated sugar

1 piece whole vanilla bean (or 1 tsp vanilla extract if unavailable)

Method

Sandwich

Prepare bread and spread

Preheat oven to 425°F (220°C). Lightly butter one side of each slice of bread with about 1 tbs of the softened butter (reserve remaining butter). On the unbuttered side of 4 slices, spread about 1/2 tsp Dijon mustard evenly.

Assemble sandwiches

On the mustard-spread sides, layer 2 slices of ham per sandwich (for 4 sandwiches) and divide about 1.5 cups of the grated Gruyère evenly among them. Top each with the remaining bread slice, buttered side facing outward.

Béchamel (cream sauce)

Make a roux

In a small saucepan over medium heat, melt 3 tbs unsalted butter. Once foaming but not browned, add 3 tbs flour and whisk constantly for 1 to 1.5 minutes to cook the raw flour taste; do not allow browning.

Finish the béchamel

Gradually whisk in 1.5 cups whole milk, a little at a time, until smooth. Continue cooking and whisking until sauce thickens and coats the back of a spoon, about 3–5 minutes. Remove from heat and stir in 1 tsp freshly grated nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Reserve about 1/4 cup of the sauce for brushing the top if desired.

Coat sandwiches

Place assembled sandwiches on a baking sheet lined with parchment or a shallow ovenproof baking dish. Spoon or brush a generous layer (about 2–3 tbs) of béchamel over the top of each sandwich and spread slightly down the sides. Sprinkle the remaining 1.5 cups Gruyère and the extra 1/2 cup reserved Gruyère evenly over the tops so they are well covered.

Bake & finish

Bake until golden

Bake in the preheated 425°F (220°C) oven for 8–12 minutes, then switch to the broiler for 1–3 minutes (watch closely) until the cheese is bubbling and the top is deeply golden-brown. Remove from oven and let rest 1–2 minutes.

Prepare fresh vanilla sugar

While sandwiches bake (or immediately after removing from oven), split the vanilla bean lengthwise and scrape the seeds into the 3 tbs granulated sugar. Stir well to combine, rubbing the seeds into the sugar so the aroma infuses. If using vanilla extract, stir 1/4 tsp into the sugar until evenly distributed. This yields a lightly scented vanilla sugar to finish the dish.

Finish and serve

Lightly sprinkle a very small pinch (about 1/8 to 1/4 tsp equivalent per sandwich) of the fresh vanilla sugar over each hot croque—this should be subtle, adding a bright vanilla-sweet note that complements the savory cheese and ham. Slice each sandwich in half diagonally and serve immediately.